Creamy Lemon Shrimp

• 1/2 cup nonfat plain yogurt
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon
• 2 cloves garlic, finely chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium lemons
• 1 pound cooked shrimp (any size)
• 2 cups broccoli florets, cut into 1/2-inch pieces
• 2 cups arugula
• 1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)

1. Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.

nonfat plain yogurt, sour cream, fresh chives, tarragon, garlic, mustard, olive oil, sugar, salt, freshly ground black pepper, lemons, shrimp, broccoli florets, arugula, noodles

Taken from www.epicurious.com/recipes/food/views/creamy-lemon-shrimp-353129 (may not work)